Are you ready to experience a mouthwatering journey through New England's most beloved culinary treasure? These slow-cooked baked beans aren't just a side dish – they're a rich, historical comfort food that will transport your taste buds to the cozy kitchens of Massachusetts. With a perfect balance of sweet molasses, tender navy beans, and savory salt pork, this recipe promises to become an instant family favorite that connects you to generations of traditional cooking.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: New England
Serves: 8 servings
Ingredients
- 2 cups dried navy beans
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/2 lb salt pork, diced
- 1 onion, chopped
- Salt and pepper to taste
Instructions
- Sort and rinse dried navy beans, removing any stones or damaged beans.
- Place beans in a large bowl and cover with cold water. Soak overnight or for at least 8 hours, ensuring beans are fully submerged by 2 inches of water.
- Drain and rinse the soaked beans thoroughly under cold running water.
- Preheat oven to 325°F (165°C).
- In a large Dutch oven or heavy-bottomed bean pot, layer diced salt pork at the bottom of the pot.
- Add chopped onions over the salt pork.
- Pour the soaked beans over the onions and salt pork.
- In a separate bowl, whisk together molasses, brown sugar, salt, and pepper.
- Pour the molasses mixture over the beans, ensuring even distribution.
- Add enough hot water to cover the beans by about 1 inch.
- Cover the pot with a tight-fitting lid and place in the preheated oven.
- Bake for 5-6 hours, checking occasionally and adding more hot water if beans appear dry.
- Remove lid during the last hour of cooking to allow beans to develop a dark, caramelized top.
- Beans are done when they are tender and have a thick, rich sauce.
- Let beans rest for 15-20 minutes before serving to allow sauce to thicken.
- Serve hot as a traditional New England side dish.
Tips
- Bean Selection: Always use dried navy beans and take time to sort and rinse them carefully to remove any stones or imperfect beans.
- Soaking is Crucial: Never skip the overnight soaking process – this ensures even cooking and helps reduce cooking time and digestive discomfort.
- Low and Slow is the Secret: Maintain a consistent low oven temperature (325°F) to allow beans to develop deep, rich flavors without burning.
- Moisture Matters: Check beans periodically and add hot water to prevent drying out, ensuring a creamy, saucy consistency.
- Caramelization is Key: Removing the lid in the final hour allows the top to develop a delicious, slightly crispy caramelized layer.
- Resting Time: Let the beans rest 15-20 minutes after cooking to allow the sauce to thicken and flavors to fully develop.Pro Tip: This dish tastes even better the next day, so don't hesitate to make it in advance for deeper, more developed flavors!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 20mg
